Wednesday, November 9, 2011

Fall-Apart Tender Slow Roast Pork

This recipe was originally found in the Dallas Morning News & is from Shirley Corriher, who is a food writer & food sleuth. I had a pork butt roast in the freezer & decided to try the recipe. I figured that if it's good enough for Shirley Corriher, it must be good. Here's the recipe:

Place pork roast in a dutch oven. Sprinkle pork on all sides with the Worcestershire sauce. Press brown sugar on top & sides of the pork. Pour apple juice down the side to the bottom of the dutch oven and not over the meat. Cover tightly.

Place in the oven & immediately reduce heat to 200 degrees. Roast for 5 hours without opening the oven. Remove. If meat does not pull apart easily, cover & return to the oven & roast 30 more minutes.

Check again, & if meat is still not at the pull apart stage, roast an additional 30 minutes more as needed.

Depending on your oven, the roast may take as long as 7 hours to reach the pull apart stage. (I personally feel like it's a good idea to just leave it for that long.)

Pull meat apart & remove bone. Stir in salt, which is essential for the dish.

Makes 6 servings.

NOTE: This can also be done in a slow cooker & set on HIGH for 30 minutes, then reduced to LOW for the day or overnight.

TIPS:
After I pulled it apart, I separated it into freezer bags to use for several meals. I also strained the juice & put it in the fridge. After it was cold, I took off the top layer of fat. I will be posting about the meals that I make with this.

For the first meal, I added some barbecue sauce & a little of the juice from the pork roast to make pulled pork barbecue.

About Me

I started my love for cooking when I was in the second grade and received my first cookbook. Since then, finding the best recipe has been a passion of mine. Cooking for my family is a joy to me. The recipes that I share through this blog can be passed on to my family and friends, for as we all know--Food=Love!